I’ve got a tip for you from the ‘80s. A good tip! (You thought I was going to tell you to wear some MC Hammer pants and do the “Running Man”, didn’t you?) This tip will not just provide you with adequate rice krispy treats. They will be thick. And soft. You see, the recipe for rice krispy treats on the side of the Rice Krispies box in the ‘80s called for a little more butter and a little less cereal. I don’t know what happened along the way. It’s sad, really. Why would they do that? Why? We may never know, but thank goodness for my pink recipe card from the ‘80s that tells us where true goodness is to be found. Oh, and my other very important tip that seems to help keep these babies soft? Eliminate the “cook time” for the marshmallows. Once those puppies are melted, why cook them and “harden” them?? Again, why? So, my ‘80s recipe, slightly revised, appears below. The only drawback? They are so soft they may not cut into squares. A small price to pay . . . .
10 c Rice Krispies cereal
½ cup margarine or butter
8 c miniature marshmallows
Butter 9 x 13 pan (use pan with tight-fitting lid). Set aside. Measure cereal into large bowl. Set aside. In saucepan, melt butter over medium/low heat. Add marshmallows all at once and stir just until marshmallows are melted. Remove from heat and pour marshmallow mixture over cereal. Stir until evenly coated. Spoon into buttered pan. Let sit for 20 minutes or so and then serve or cover tightly. Rice krispy treats will be soft and may not hold together very well. If you want to know the truth, I eat mine in a bowl . . . with a fork. Less messy that way. And oh so good!!